Description
This hearty Lentil Minestrone soup is a comforting Italian-inspired dish packed with nutritious vegetables, lentils, beans, and pasta in a savory tomato broth. Perfect for a wholesome meal, this soup is easy to prepare on the stovetop or in a slow cooker, making it ideal for busy weeknights. Topped with fresh spinach, parmesan cheese, and parsley, it’s a flavorful and satisfying vegetarian option that warms the soul.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, peeled and diced
- 2 carrots, peeled and diced
- 2 celery ribs, finely chopped
- 4 cloves garlic, peeled, smashed, and minced
Seasonings and Oils
- 1 tsp Italian seasoning blend
- 1 tsp salt
- 1/2 tsp black pepper
- 2 TBSP extra virgin olive oil
- 2 dried bay leaves
Liquids and Base
- 4–5 cups vegetable broth
- 2 cups water
- 28 oz canned crushed tomatoes (including juices)
Legumes and Grains
- 1 cup dried lentils (green or brown)
- 1 cup elbow macaroni
- 1 can (15 oz) cannellini beans, drained and rinsed
Fresh Additions and Garnishes
- 2 cups fresh chopped spinach
- Freshly grated parmesan cheese (for topping, optional)
- Chopped parsley (to garnish)
- Warmed bakery baguette (for dunking, optional)
Instructions
- Prep Vegetables: Peel and dice the onion and carrots, finely chop the celery, and peel, smash, and mince the garlic cloves carefully to prepare all aromatics for sautéing.
- Sauté Vegetables: Heat a large dutch oven or heavy-duty pot over medium-high heat and add 2 tablespoons of extra virgin olive oil. When hot, add the diced onion, carrots, and celery. Cook these vegetables for about 7 minutes, stirring occasionally, until they are tender and fragrant.
- Add Garlic and Seasonings: Stir in the minced garlic along with 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for an additional minute while constantly stirring to release the flavors without burning the garlic.
- Add Liquids and Lentils: Pour in 4 to 5 cups of vegetable broth, 2 cups water, and the entire 28-ounce can of crushed tomatoes including the juices. Add 1 cup dried lentils and 2 bay leaves to the pot. Stir well and bring the mixture to a rolling boil.
- Simmer the Soup: Once boiling vigorously, reduce the heat to low, cover the pot, and let it simmer gently for 25 minutes. This allows the lentils and vegetables to cook through and flavors to meld.
- Add Pasta and Beans: Remove the lid and increase the heat to medium. Add 1 cup elbow macaroni and the drained and rinsed can of cannellini beans. Continue to cook for about 10 minutes or until the pasta is tender and beans are heated through. Stir occasionally, and remove the bay leaves as you come across them.
- Finish with Fresh Spinach: Stir in 2 cups fresh chopped spinach until wilted. This adds a fresh and vibrant finish to the soup just before serving.
- Serve and Garnish: Ladle the hot soup into bowls and top with freshly grated parmesan cheese and chopped parsley as desired. Serve with warmed bakery baguette on the side for dunking to complete this comforting meal.
- Storage and Leftovers: Store any leftover soup in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove or in the microwave before serving.
- Slow Cooker Option: To make this soup in a slow cooker, add diced onion, carrots, celery, minced garlic, olive oil, Italian seasoning, salt, pepper, vegetable broth, water, crushed tomatoes, bay leaves, and dried lentils to a large slow cooker. Cook on HIGH for 5-6 hours or LOW for 9-10 hours until lentils and vegetables are tender. Then add beans and pasta, cover again, and cook an additional 10 minutes until the pasta is al dente. Stir in fresh spinach before serving, and garnish as desired.
Notes
- Use green or brown lentils; red lentils will become too mushy for this recipe.
- Adjust the amount of vegetable broth and water based on desired soup thickness.
- For gluten-free version, substitute elbow macaroni with gluten-free pasta or omit.
- Leftover soup tastes even better after the flavors have melded overnight.
- Adding fresh spinach at the end prevents it from overcooking and keeps it vibrant.
- Bay leaves should be removed before serving as they are tough and inedible.
- Parmesan cheese adds richness but can be omitted for a vegan version.
- Slow cooker times can vary; check lentils and pasta for doneness accordingly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop or Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6g
- Sodium: 780mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg
Keywords: lentil minestrone, vegetarian soup, Italian soup, lentil soup, minestrone recipe, easy soup, healthy dinner
